Mango kaju katli

MANGO KAJU KATLI

BY DISHA LAHORI

Kaju katri, also known as kaju barfi, is an Indian dessert similar to a barfi. Kaju means cashew; Barfi is often, but not always, made by thickening milk with sugar and other ingredients. Kesar kaju katli is a kaju katli recipe that includes saffron.

Here in this recipe we are trying kaju katli with mango pulp .

Don’t add excess pulp , else the katlis will become very soft and sticky .

INGREDIENTS

• Cashew nuts – 1 cup [ at room temperature ]
• Sugar – ½ cup
• Ripe mango puree – ¼ cup
• Water – ¼ cup
• Cardamom – ¼ tsp OR mango essence OR mango emulsion as needed
• Ghee – 1 tsp
• Pista – 10

METHOD

Grind cashew nuts in a dry mixer to make it as a powder. Make sure to powder the cashews well to a fine powder. Don’t grind at one go , else it will ooze oil

Heat a  heavy bottomed broad pan.

Add water + sugar and boil until one string consistency.

[ If you check a drop of the syrup between your fingers, it should form a string without breaking in halfway ]

Add the mango pulp to the syrup and mix well .

Stir in powdered cashew and mix well.

The mixture will start thickening .

Stir and cook until the mixture turns as a single thick lump of  mass.

Switch off the stove and transfer to a clean countertop.

When the mixture is warm enough to handle, knead the dough until smooth. [ Important step ]

Spread it out using rolling pin, placing the mixture in between butter paper / plastic sheet .

Roll out thickly .

Garnish with pista or silver varak .

Slice into desired shape and size .

Allow it cool well before serving .

NOTES:

1. Make sure to follow the measurements, especially the mango pulp.Dont use extra pulp , just ¼ cup is enough .
2. You can use mango emulsion to enhance the colour and taste .
3. The taste and colour purely depends on the mango variety.
4. Kneading helps in making the katli of  smooth texture .

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